Quiche with peppers and zucchinis

Cooking 12. March 2025

Quiche with peppers and zucchinis

This delicious bell pepper and zucchini quiche is perfect for a light lunch or dinner. With the delicious combination of peppers, zucchinis and a creamy filling, this quiche offers a harmonious taste experience. Ideal for anyone who wants to enjoy a hearty but light dish.

Preparation 30 minutes Preparation 45 minutes

For the dough

250 g flour
125 g cold butter
1 egg
1 pinch of salt
1-2 tbsp cold water

For the filling

2 red peppers
1 yellow bell pepper
1 zucchini
2 onions
200 g sour cream
3 eggs
100 g grated cheese (e.g. Emmental)
Salt and pepper
A little oil for frying

Preparation

Preheat the oven to 180 °C top/bottom heat.
Place the flour, butter, egg, salt and cold water in a bowl. Knead everything quickly into a smooth dough. Wrap the dough in cling film and leave to rest in the fridge for approx. 30 minutes.
Wash, clean and finely dice the peppers and zucchinis. Peel the onions and also cut into small cubes.
Heat a little oil in a pan. Sauté the peppers, zucchinis and onions for approx. 5-7 minutes until the vegetables are lightly browned. Season with salt and pepper.
Roll out the dough on a floured work surface and place in a greased quiche or springform tin (approx. 26 cm in diameter). Raise the edges slightly.
Mix the crème fraîche, eggs and grated cheese in a bowl. Season with salt and pepper. Spread the sautéed vegetables evenly over the pastry and pour over the sour cream and egg mixture.
Bake the quiche in the preheated oven for approx. 40-45 minutes until the filling is firm and lightly browned.
Remove the quiche from the oven, leave to cool slightly and serve warm.

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